Praline Fudge

Praline Fudge is a smooth, melt-in-my-mouth treat packed with the rich, buttery flavor of classic Southern pralines. It’s got the perfect balance of sweetness, creaminess, and that signature nuttiness from toasted pecans. I love making this fudge around the holidays or when I want to whip up a batch of something indulgent that’s easy to share—or keep all to myself.

Why You’ll Love This Recipe

I love how this recipe comes together quickly with just a handful of ingredients and no candy thermometer required. The flavor reminds me of old-fashioned pralines, but in a creamy, sliceable fudge form. The toasted pecans add a crunchy contrast to the smooth, sweet base, making every bite rich and satisfying. It’s perfect for gift-giving or a cozy dessert tray.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Brown sugar

• Granulated sugar

• Evaporated milk

• Marshmallow crème

• White chocolate chips

• Chopped pecans, toasted

• Vanilla extract

• Salt

directions

1. I prepare an 8×8-inch baking pan by lining it with parchment paper or foil and lightly greasing it.

2. In a heavy saucepan over medium heat, I melt the butter, then stir in both sugars and the evaporated milk.

3. I bring the mixture to a boil, stirring constantly, and let it boil for 4–5 minutes.

4. I remove it from the heat and quickly stir in the marshmallow crème and white chocolate chips until completely smooth.

5. I fold in the vanilla extract, salt, and toasted pecans.

6. I pour the fudge into the prepared pan and smooth the top with a spatula.

7. I let it cool at room temperature for about 30 minutes, then refrigerate it for at least 2 hours until firm.

8. Once set, I cut it into small squares and store them in an airtight container.

Servings and timing

This recipe makes about 36 small squares. It takes around 10 minutes to prep, 10 minutes to cook, and at least 2 hours to cool and set—so I usually allow about 2.5 hours total from start to finish.

Variations

Sometimes I add a pinch of cinnamon for a warm spice note or a swirl of caramel before it sets. For extra crunch, I’ve mixed in chopped walnuts or almond slivers with the pecans. I’ve also used maple extract instead of vanilla for a deeper flavor twist that pairs beautifully with the brown sugar.

storage/reheating

I store the fudge in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. It also freezes well—just wrap individual pieces in wax paper and place in a freezer bag for up to 3 months. I let it thaw in the fridge or at room temperature before serving. No reheating needed—it’s best enjoyed as-is.

FAQs

Can I make praline fudge without marshmallow crème?

Marshmallow crème helps give it that creamy, stable texture. I’ve tried using mini marshmallows melted into the hot mixture as a substitute, and it works pretty well.

Why do I need to toast the pecans?

Toasting brings out the natural oils and flavor in the pecans. I like doing it in a dry skillet or the oven for just a few minutes—it makes a big difference in taste.

How do I know when the mixture is ready to remove from the heat?

I boil it for about 4–5 minutes while stirring constantly. It should thicken slightly and bubble evenly before I stir in the chocolate and marshmallow crème.

Can I use milk chocolate instead of white chocolate?

You can, but it’ll change the flavor and color. I prefer white chocolate for that traditional praline fudge look and taste, but other chocolates will still work.

Why did my fudge turn out grainy?

Graininess usually comes from overcooking or not fully melting the sugar and chocolate. I make sure to stir constantly and remove it from the heat as soon as it’s ready.

Conclusion

Praline Fudge is a sweet, nutty treat that I love making any time I want a touch of Southern comfort in a bite-sized piece. It’s easy to prepare, full of rich, buttery flavor, and perfect for sharing—or enjoying all to myself. Whether for a holiday table or a simple homemade indulgence, this fudge always hits the spot.